Make Delicious Spanish Wedding Cookies At Home

Mexican wedding cookies, also known as polvorones, are a delicious, delicate, and crumbly treat. They are buttery, nutty, and melt-in-your-mouth good. These cookies are perfect for any occasion, from weddings to holiday gatherings, and are a fun baking project. In this article, we will explore the history, ingredients, and process of making Mexican wedding cookies, so you can impress your friends and family with these delectable treats.

Choosing your nuts: walnuts, pecans, almonds or hazelnuts

The type of nuts you choose for your Spanish wedding cookies will depend on your taste preferences, availability, and the effect you want to create. Here are some options to consider:

Walnuts

Choosing walnuts will give your cookies a distinct earthy flavour and a slightly coarser texture. They have a higher fat content, which can make the cookies moister and chewier. If you opt for walnuts, make sure to toast them lightly before adding them to the dough to enhance their flavour.

Pecans

Pecans are a popular choice for Mexican wedding cookies due to their rich, nutty flavour and the delicate texture they impart. They have a buttery taste that blends well with the other ingredients. Toasting pecans before adding them to the dough is recommended to bring out their full flavour.

Almonds

Almonds have a sweet, nutty flavour and a crunchy texture. Using almonds in your Spanish wedding cookies will result in a denser, more crumbly cookie. Toasting almonds before use can enhance their flavour, and they can be chopped or ground, depending on your preference.

Hazelnuts

Hazelnuts offer a sweet, buttery flavour with a hint of bitterness that can complement the other ingredients in the cookies. They have a crunchy texture that can add an interesting contrast to the soft dough. Toasting hazelnuts before use is essential to removing their bitter skin.

Remember, you can always experiment with different combinations of nuts to find your perfect blend!

Preparing your nuts: toasting and chopping

Nuts are a key ingredient in Mexican wedding cookies, adding a rich, nutty flavour to the simple dough. You can use a variety of nuts, including pecans, walnuts, almonds, and hazelnuts. Toasting your nuts before mixing the dough will help boost their flavour and give your cookies a more intense nutty taste.

To toast your nuts, place them in a medium skillet and put them over medium heat. Toast them for around 5 minutes, stirring frequently, until they darken slightly and smell fragrant and nutty. You can also toast them in the oven. Place the nuts on an ungreased cookie sheet and bake at 350°F/178°C for 8-10 minutes, stirring once or twice to ensure they don't burn.

Once your nuts are toasted, let them cool. If you're using pecans or walnuts, you can then place them in a sealable freezer bag and use a rolling pin to crush them until they form a coarse meal or chunky powder. Alternatively, you can pulse them in a food processor until they reach the desired consistency. Be careful not to over-process them, or they will turn into nut butter!

If you're using almonds, you might prefer to chop them by hand to create a coarser texture. Chopping the nuts before toasting will also allow for more surface area to brown, adding a richer flavour to the cookies.

Mixing your dough: combining dry and wet ingredients

Now that you've gathered your ingredients, it's time to start mixing your dough. This is a crucial step in the process of making Spanish wedding cookies, so make sure you follow these instructions carefully.

Start by placing your butter, powdered sugar, and salt in a large mixing bowl. Use an electric mixer or a stand mixer with a paddle attachment to cream these ingredients together until you achieve a light and fluffy texture. The mixture should be well combined and have a light yellow colour. This process will take a few minutes, so be patient and make sure everything is thoroughly mixed.

Once you're happy with the consistency of your mixture, it's time to add the dry ingredients. In a separate bowl, combine your flour and cinnamon (if using). Gradually add this mixture to your wet ingredients, beating well after each addition to ensure everything is thoroughly combined. Remember to scrape down the sides of the bowl occasionally to get all the ingredients mixed in.

After your dry ingredients are fully incorporated, it's time to add the star ingredient: the nuts! Finely chopped or crushed nuts are best for this recipe, and you can use a food processor or blender to achieve the right consistency. Fold the nuts into your dough gently, taking care not to overmix.

At this point, your dough should be ready! If it seems too soft, go ahead and chill it in the refrigerator for a bit before forming it into balls. And remember, if you want to add a little extra flavour, you can always toast your nuts before mixing them into the dough.

Now that your dough is mixed, you're one step closer to enjoying delicious, buttery Spanish wedding cookies.

Shaping your cookies: forming balls and chilling

Shaping your cookies is an important step in achieving the perfect Mexican wedding cookie. Here is a detailed, step-by-step guide to forming balls and chilling your cookie dough:

Start by scooping out a small amount of dough with a cookie scoop or spoon. The amount of dough will depend on the size of cookie you want. For smaller cookies, use about 1 tablespoon of dough, and for larger cookies, use around 1 1/4" balls of dough.

Next, roll the dough into balls with your hands. If the dough is too sticky to work with, chill it in the refrigerator for about 30 minutes to 1 hour before rolling. This will help the dough firm up and become less sticky, making it easier to shape.

Once you have rolled all your dough into balls, place them on a baking sheet or tray. If you are not baking the cookies immediately, cover the tray and chill the dough balls in the refrigerator for 30 minutes to 1 hour. Chilling the dough will help the cookies retain their shape and prevent them from spreading too much during baking.

If you want to make your cookies ahead of time, you can also freeze the dough balls. Place the shaped dough balls on a baking sheet and freeze them until they are solid. Then, transfer the frozen dough balls to a freezer-safe bag or container and store them in the freezer until you are ready to bake.

By following these steps for forming and chilling your Mexican wedding cookie dough, you will end up with perfectly shaped and delicious cookies!

Baking and coating: cooking and rolling in sugar

Once you've made your dough, it's time to bake your cookies and coat them in sugar.

First, preheat your oven to between 325°F and 400°F, depending on your recipe. While the oven is heating up, form your dough into 1-inch balls and place them on a baking sheet. Leave some space between each ball, as the cookies will expand while baking. If your dough is too sticky to work with, chill it in the fridge for 30 minutes to firm it up.

Bake the cookies for 10 to 20 minutes, or until they are a light golden brown. Remove them from the oven and let them cool for 10 to 15 minutes. While the cookies are still warm, but not hot, it's time to coat them in sugar. Place some powdered sugar in a bowl and roll the cookies in it, a few at a time, until they are evenly coated. Then, let them cool completely on wire racks.

Once the cookies have cooled to room temperature, you can roll them in powdered sugar for a second time, if desired.

Frequently asked questions